Clinical nutrition and dietetics manual for nurses is written for the nursing students who are not majoring in nutrition, but would like to gain knowledge about the essential features of nutrition and how it applies to their own lives. This book will not only serve as a stand alone text for Nursing students, It might also provide as a practical up-to-date resource for the practicing dietitians and a good supplementary text for the nutrition students as well. The topics dealt cover the syllabus of Indian Nursing Council (inc). the entire syllabus is segregated into 13 chapters. Each Chapter has an abstract and Chapter objectives to present the students with a brief understanding of the contents. Every Chapter ends with activities or exercises that help in the revision of the Chapter learnt and could be utilized as homework or assignment. Also, a question bank prepared, based on the University pattern, would really benefit the students from examination point of view. Menu plans for life cycle and therapeutic conditions would be particularly of great help to the nursing students as they carry on with their clinical postings and manage the patients in the wards. The glossary of terms have been highlighted within each Chapter for effortless understanding of the biological terms used in this text.
Chapter 1 highlights on the basic nutrition and its concepts of health, wellness and disease. Essential classification of foods and National Health policy are introduced in this Unit chapters 2, 3, 4 and 5 cover the macronutrients, such as Carbohydrates, proteins, fats and energy respectively. Their functions, sources, Digestion, Absorption and their importance in human Health are effectively brought out with appropriate illustrations and examples. Chapters 6 and 7 highlight the micronutrients, such as vitamins and Minerals. Micronutrient deficiencies, highly prevalent in India among vulnerable population, have to be understood clearly by the health care professionals. Water, the Elixir of life, is predominantly covered in Chapter 8. Electrolyte imbalances and their management from a nurse perspective are clearly spelled out in Chapter 8. Safe food handling, food adulteration, preservation of foods, different methods of cooking form the vital components of Chapter 9. Nutrition therapy for special circumstances is proved by evidence-based practice. Appropriate menu planning, budgeting menus for diversified age groups and their recommendations are compiled in Chapter 10.
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